Cream together the butter and half the light muscovado sugar until soft and fluffy.

Gradually whisk in the eggs, then whisk in the rest of the light muscovado sugar.

Add the lemon and milk mixture, then fold in the flour mixture until smoothly combined. Spoon equally into the prepared cake tins and level over the surface of both. Bake in a preheated oven for 30 minutes until risen, springy to the touch and shrinking away from the edges of the tin.

Cool in the tins for 10 minutes then upturn the cakes onto a wire rack to cool.

For the frosting, put the sugar, cream of tartar and egg whites into a large bowl. Rest over a pan of simmering water and whisk with an electric mixer for 3-4 minutes until the mixture holds it’s shape.

Slice each cake in half horizontally to make 4 layers. Put one layer onto the serving dish and spread with ¼ of the frosting.

Top with another chocolate layer and some more frosting. Continue layering chocolate and frosting, ending with frosting on top. Finish with a chocolate holly leaf decoration.

Let's Bake

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Reviews

Hannah Newton-Roberts

26 September 2018

4 star rating

Tastes delicious and I always get compliments on it, but it never rises very far, I certainly couldn’t slice each layer of the cake in two, and I don’t usually have this problem with other cakes. I usually end up doubling the mixture and baking four individual layers and then it’s lovely.

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